Teriyaki Cauliflower Power Bowls
Ingredients
1 medium cauliflower chopped into florets
2 tbsp extra-virgin olive oil may substitute avocado oil
1/2 tsp kosher salt
1/2 cup water
1 tbsp cornstarch
1/4 cup tamari or soy sauce, low sodium
2 tbsp brown sugar
1 tbsp garlic minced
2 tbsp hoisin sauce
2 tbsp rice vinegar
2 cups cooked farro or brown rice
1 cup edamame shelled
2 cups red cabbage shredded
1/3 cup green onion thinly sliced
Cooking Instructions
Preheat oven to 425*F.
Toss cauliflower florets with oil and salt and spread evenly on a baking sheet. Bake for 30 minutes, tossing after 15 minutes.
Meanwhile, whisk water and cornstarch in a small bowl and set aside.
Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat.
Cook until sugar dissolves, about 1-2 minutes, stirring often.
Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of the pan.
Reduce to medium-low and simmer until sauce is viscous and thickened, about 2-3 minutes. Remove from heat.
Remove cauliflower from oven and brush with half of the teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized, about 7-10 minutes.
To prepare bowls, divide teriyaki cauliflower, farro (or brown rice), edamame, and red cabbage evenly between four bowls. Spoon remaining teriyaki sauce evenly over the bowels and top with sliced green onion. Add additional garnishes of your choice!
Additional garnishes you may add: toasted sesame seeds, sliced avocado, lime juice, sliced fresno chiles
Teriyaki Cauliflower Power Bowls
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 4
Calories: 319 Per Serving
Meal Type
Nutrition Facts
Calories: 319kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 770mg | Potassium: 843mg | Fiber: 9g | Sugar: 11g | Vitamin A: 580IU | Vitamin C: 99mg | Calcium: 105mg | Iron: 3mg
Applied Diet Types
- Dairy Free
- Gluten Free
Ingredients
1 medium cauliflower chopped into florets
2 tbsp extra-virgin olive oil may substitute avocado oil
1/2 tsp kosher salt
1/2 cup water
1 tbsp cornstarch
1/4 cup tamari or soy sauce, low sodium
2 tbsp brown sugar
1 tbsp garlic minced
2 tbsp hoisin sauce
2 tbsp rice vinegar
2 cups cooked farro or brown rice
1 cup edamame shelled
2 cups red cabbage shredded
1/3 cup green onion thinly sliced
Cooking Instructions
Preheat oven to 425*F.
Toss cauliflower florets with oil and salt and spread evenly on a baking sheet. Bake for 30 minutes, tossing after 15 minutes.
Meanwhile, whisk water and cornstarch in a small bowl and set aside.
Heat tamari (or soy sauce), brown sugar, garlic, Hoisin, and rice vinegar in a small saucepan over medium heat.
Cook until sugar dissolves, about 1-2 minutes, stirring often.
Add the cornstarch mixture and bring sauce to a boil, whisking often to avoid scorching on the bottom of the pan.
Reduce to medium-low and simmer until sauce is viscous and thickened, about 2-3 minutes. Remove from heat.
Remove cauliflower from oven and brush with half of the teriyaki sauce. Place back in the oven and bake until cauliflower is caramelized, about 7-10 minutes.
To prepare bowls, divide teriyaki cauliflower, farro (or brown rice), edamame, and red cabbage evenly between four bowls. Spoon remaining teriyaki sauce evenly over the bowels and top with sliced green onion. Add additional garnishes of your choice!